Cake
1 cup flour
¼ cup cocoa
1 tsp baking powder
¼ tsp salt
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
- Line a greased 15×10” (2L) jellyroll pan with parchment or waxed paper: grease and lightly dust with flour. Set aside.
- Preheat oven to 375oF (190oC).
- Combine flour, cocoa, baking powder and salt.
- In a medium bowl, beat eggs with an electric mixer until thick and light colored, about 5 minutes.
- Add sugar gradually and continue beating until light and fluffy.
- Stir in water and vanilla.
- Blend in dry ingredients at slowest speed on mixer.
- Spread batter into prepared pan.
- Bake at 375oF (190oC) for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges and invert cake onto a tea towel dusted with cocoa powder; peel of paper. Roll up cake and towel together, starting at short end. Cool on wire rack, seam-side down.
Frosting
2 cups icing sugar
½ cup cocoa
1 cup butter (@ room temperature)
1½ tsp vanilla
6 egg yolks (can be substitued for 3 whole eggs)
- Sift icing sugar and cocoa together.
- Cream butter until light.
- Beat in icing sugar and cocoa mixture and vanilla.
- Add egg yolks, one at a time, beating well after each addition.
Unroll cooled cake and fill with frosting. Decorate as a Yule Log by making ridges with a metal spatula to resemble bark. Refrigerate until serving time.